Low Fat Pumpkin Oatmeal Chocolate Chip Muffins

There’s something comforting about the smell of freshly baked Low Fat Pumpkin Oatmeal Chocolate Chip Muffins wafting through the kitchen. As the leaves turn and the air gets crisp, I find myself reaching for those warm, spiced flavors that remind me of autumn. I’ll never forget the first time I made these muffins for a cozy family gathering. Everyone couldn’t wait to indulge in their soft, fluffy texture and the delightful burst of chocolate in each bite. Not only do they satisfy a sweet tooth, but they also incorporate wholesome ingredients that make them a fantastic choice for breakfast or a snack. If you’re like me and enjoy the balance of flavor and health, these muffins are calling your name!

These muffins are not just delicious; they are also a great way to sneak in some nutrients. The combination of pumpkin puree and oats provides fiber that keeps you feeling full longer, while the chocolate chips add a touch of sweetness that everyone will love. Perfect for breakfast, a grab-and-go snack, or even a sweet treat, these muffins are versatile and can be enjoyed any time of the day. I love making a big batch so there’s always a healthy option ready for my family. Let’s dive into what makes these muffins so special!

Low Fat Pumpkin Oatmeal Chocolate Chip Muffins Ingredients

The beauty of these muffins lies in their simple yet nutritious ingredients. Each component plays a vital role, from the all-purpose flour that gives structure to the pumpkin puree that adds moisture and flavor. Together, they create a deliciously wholesome treat that you can feel good about serving to your loved ones.

• 1 1/2 cups all-purpose flour – This forms the base of our muffins, providing structure and texture.
• 1 cup old fashioned oats – Adds heartiness and fiber to keep you satisfied.
• 1 teaspoon baking soda – The leavening agent that helps the muffins rise.
• 2 teaspoons pumpkin pie spice – Brings that warm, cozy flavor we love in the fall.
• 1/4 teaspoon salt – Enhances the flavors of the other ingredients.
• 1/3 cup dark brown sugar – Adds sweetness and a deep, rich flavor.
• 1 egg – Binds the ingredients together and helps with rising.
• 1/3 cup unsweetened almond milk – Keeps the muffins moist; feel free to use any milk of your choice.
• 1 cup canned pumpkin puree – The star ingredient that gives these muffins their flavor and moisture.
• 1/3 cup unsweetened all-natural applesauce – A fantastic substitute for oil, adding moisture without the fat.
• 1 ripe banana, mashed – Adds natural sweetness and helps to bind everything together.
• 1/2 cup chocolate chips, plus 2 tablespoons – A delicious addition that everyone loves!
• Extra oatmeal, for sprinkling on muffins – A fun touch on top for added texture.

How to Make Low Fat Pumpkin Oatmeal Chocolate Chip Muffins

Making these muffins is a breeze! You’ll find that the process is simple and satisfying. Let’s get started with how to create your own batch of these delightful Low Fat Pumpkin Oatmeal Chocolate Chip Muffins.

1. Preheat your oven to 350 degrees. While it’s heating, line twelve muffin cups with paper liners or spray them with nonstick spray. If you’re using muffin cups, be sure to spray the insides to prevent sticking. This will ensure your muffins come out perfectly!

2. In a large mixing bowl, combine the all-purpose flour, old fashioned oats, baking soda, pumpkin pie spice, and salt. Mix these dry ingredients thoroughly to ensure they are evenly distributed. The aroma of the spices will get you excited for the baking ahead!

3. In a separate bowl, mash the ripe banana and then add in the pumpkin puree, brown sugar, almond milk, egg, and applesauce. Whisk these ingredients together until smooth. Make sure to mix well—this is where the flavors start to blend beautifully.

4. Pour the dry ingredients mixture into the wet ingredients and gently stir until just combined. It’s okay if there are a few lumps; you don’t want to overmix this batter. Overmixing can lead to dense muffins, and we want them to be light and fluffy!

5. Now, it’s time to fold in the chocolate chips. Be gentle as you do this so you keep the batter airy. You can reserve a few chocolate chips to sprinkle on top for visual appeal if you like!

6. Using a spoon or an ice cream scoop, fill each muffin cup about three-quarters full. This helps the muffins to rise without overflowing. Sprinkle a tiny bit of oatmeal over the tops to add a bit of texture and a rustic look.

7. Carefully place the muffin tray into the oven and bake for 23 to 28 minutes. Keep an eye on them! You’ll know they’re done when a toothpick inserted into the center comes out clean.

8. Once baked, remove the muffins from the oven and let them cool in the pan for about five minutes. This will help them set before transferring them to a wire rack. If you can resist, let them cool a bit more before digging in!

9. For the best experience, serve the muffins warm. You can reheat them in the microwave for about 20 seconds, and they’ll be perfectly soft. Enjoy them plain, or with a spread of your choice.

Expert Tips about Low Fat Pumpkin Oatmeal Chocolate Chip Muffins

Making the perfect muffins is an art, and I’ve gathered some expert tips to help you achieve bakery-level results at home. Follow these guidelines to ensure your Low Fat Pumpkin Oatmeal Chocolate Chip Muffins turn out just right!

• Check the Freshness: Make sure your baking powder and baking soda are fresh. Old leavening agents can lead to dense muffins.
• Don’t Overmix: Avoid overmixing the batter; it should be slightly lumpy. Overmixing can result in tough muffins.
• Room Temperature Ingredients: For best results, use room temperature ingredients. This helps them combine more easily, leading to a fluffier muffin.
• Cooling Time: Allow your muffins to cool in the pan for a few minutes before transferring them to a wire rack. This helps them set and prevents them from being too moist.
• Experiment with Add-Ins: Don’t be afraid to get creative! Add in some nuts or seeds for a delightful crunch, or swap out chocolate chips for dried fruit.
• Storage Tips: Store the muffins in an airtight container at room temperature for up to five days, or freeze them for longer-lasting enjoyment.
• Serving: For a delicious twist, serve warm muffins with a dollop of cream cheese or a sprinkle of cinnamon sugar!

What to Serve With Low Fat Pumpkin Oatmeal Chocolate Chip Muffins

When it comes to serving your exquisite Low Fat Pumpkin Oatmeal Chocolate Chip Muffins, you have plenty of options. Here are some thoughtful pairings to consider:

• Warm Beverages: Enjoy your muffins alongside a steaming cup of coffee or tea. The warmth complements the spices beautifully!
• Fruit Salad: A side of fresh fruit salad adds a refreshing contrast to the rich flavors of the muffins.
• Yogurt Parfait: Layer yogurt and granola with sliced muffins for a delightful breakfast or snack.
• Nut Butter: Spread a little almond or peanut butter on the muffin for added flavor and protein.
• Ice Cream: For a fun dessert twist, serve these muffins warm with a scoop of vanilla ice cream.
• Seasonal Sides: During fall, consider serving with spiced apple slices or pumpkin spice lattes!

FAQ

Conclusion

These Low Fat Pumpkin Oatmeal Chocolate Chip Muffins are a delightful way to enjoy the flavors of fall while keeping things healthy. They are perfect for breakfast, snacks, or even dessert. I encourage you to try making them for your next gathering or just for a cozy weekend treat. You won’t regret it, and your friends and family will love them too!

Low Fat Pumpkin Oatmeal Chocolate Chip Muffins

The ultimate treat for pumpkin lovers, these Low Fat Pumpkin Oatmeal Chocolate Chip Muffins are moist, flavorful, and easy to make. Packed with wholesome ingredients, they provide the perfect balance of indulgence and health. Perfect for breakfast or a snack, you'll want to make them again and again!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 cups All-purpose flour
• 1 cup Old fashioned oats
• 1 teaspoon Baking soda
• 2 teaspoons Pumpkin pie spice
• 1/4 teaspoon Salt
• 1/3 cup Dark brown sugar
• 1 Egg
• 1/3 cup Unsweetened almond milk
• 1 cup Canned pumpkin puree
• 1/3 cup Unsweetened all-natural applesauce
• 1 Ripe banana, mashed
• 0.5 cup Chocolate chips
• 2 tablespoons Chocolate chips for topping
• Extra oatmeal for sprinkling

Equipment

• Oven
• Baking Sheet
• Mixing Bowl
• Wooden Spoon

Method

 

1. Preheat your oven to 350 degrees. While it’s heating, line twelve muffin cups with paper liners or spray them with nonstick spray. If you’re using muffin cups, be sure to spray the insides to prevent sticking.
2. In a large mixing bowl, combine the all-purpose flour, old fashioned oats, baking soda, pumpkin pie spice, and salt. Mix these dry ingredients thoroughly to ensure they are evenly distributed.
3. In a separate bowl, mash the ripe banana and then add in the pumpkin puree, brown sugar, almond milk, egg, and applesauce. Whisk these ingredients together until smooth.
4. Pour the dry ingredients mixture into the wet ingredients and gently stir until just combined. It’s okay if there are a few lumps; you don’t want to overmix this batter.
5. Now, it’s time to fold in the chocolate chips. Be gentle as you do this so you keep the batter airy. You can reserve a few chocolate chips to sprinkle on top for visual appeal if you like!
6. Using a spoon or an ice cream scoop, fill each muffin cup about three-quarters full. This helps the muffins to rise without overflowing.
7. Carefully place the muffin tray into the oven and bake for 23 to 28 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean.
8. Once baked, remove the muffins from the oven and let them cool in the pan for about five minutes. This will help them set before transferring them to a wire rack.
9. For the best experience, serve the muffins warm. You can reheat them in the microwave for about 20 seconds, and they’ll be perfectly soft.

Notes

• Storage: These muffins can be kept in an airtight container for up to five days.
• Flavor Variations: Experiment with different add-ins like nuts or dried fruits for a twist on the classic recipe.
• Serving Suggestions: These muffins are perfect for breakfast, snacks, or even dessert.
• Health Benefits: Packed with fiber from oats and pumpkin, they’re a nutritious choice to fuel your day.

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Meet Jenna Miller

I’m the one who brought this group together. I’ve always believed that food tastes better when it’s shared, and I wanted to create a space that felt as warm and sunny as our home state. I’m usually the one writing our posts and helping Brooke develop our main course recipes. My favorite days are when we’re all in the kitchen together, music on, cooking up our next idea.